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STORAGE OF NEW ZEALAND JACK MACKEREL (TRACHURUS NOVAEZELANDIAE) IN ICE: CHEMICAL, MICROBIOLOGICAL AND SENSORY ASSESSMENT.

Author(s) : RYDER J. M.

Type of article: Article

Summary

PHYSICAL, SENSORY, MICROBIOLOGICAL AND CHEMICAL ANALYSES WERE CARRIED OUT ON JACK MACKEREL DURING 23 DAYS OF STORAGE IN ICE. SENSORY RESULTS INDICATE THAT JACK MACKEREL USED IN THIS TRIAL HAD A SHELF-LIFE OF 7 DAYS. AEROBIC PLATE COUNTS NEVER EXCEEDED 1,000,000/G FLESH DURING THE FIRST 11 DAYS. THE K VALUE REACHED 20% AFTER 7 DAYS. TRIMETHYLAMINE, TOTAL VOLATILE BASE, PH AND THIOBARBITURIC ACID ANALYSES WERE NOT GOOD INDICATORS OF CHANGES IN QUALITY.

Details

  • Original title: STORAGE OF NEW ZEALAND JACK MACKEREL (TRACHURUS NOVAEZELANDIAE) IN ICE: CHEMICAL, MICROBIOLOGICAL AND SENSORY ASSESSMENT.
  • Record ID : 1985-1132
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1453-1456; 1477; 5 fig.; 3 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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